In a large sauté pan, heat olive over medium heat. Add garlic and eggplant, and cook until soft and beginning to brown, about 8 minutes.
Add green onion and sauté 2 to 3 more minutes. Remove from heat.
Add vinegar, parsley, salt and pepper. Stir to combine.
Scrape eggplant mixture into a food processor and puree until smooth.
Serve with toast points or pita chips.